Easy Crockpot Chili - Slow Cooker Comfort Food

Crockpot chili takes about 15 minutes of hands-on work and then six hours of doing nothing. You brown the beef, dump everything in, and walk away.

The one thing that separates good slow cooker chili from sad chili is browning the meat first. Skip that step and you get gray crumbles and a watery pot. Do it and you get real depth with almost no extra effort.

This makes six generous bowls, thick enough to hold a spoon upright. Serve it with cornbread, rice, or a pile of shredded cheddar.

About the Ingredients

2 pounds (900g) ground beef, 80/20 lean

The 80/20 ratio gives you enough fat to keep the meat tender over a long cook. Ground turkey or a 50/50 beef and pork mix both work here.

1 large yellow onion, diced (about 1 1/2 cups)

Yellow onion has the sweetness this chili needs. A red onion works in a pinch but turns slightly sharper after six hours.

4 cloves garlic, minced

Fresh garlic beats the jarred stuff here. If you only have garlic powder, use 1 teaspoon and add it with the spices.

2 tablespoons chili powder

This is the backbone of the pot. Check the date on your jar, since chili powder loses its punch after about a year.

1 tablespoon ground cumin

Cumin is what makes chili taste like chili. Toast it in the pan with the beef for 30 seconds if you want it louder.

1 teaspoon dried oregano

Mexican oregano is brighter than the Mediterranean kind, but either one is fine. Crush it between your fingers before it goes in.

1 can (28 ounces / 794g) crushed tomatoes

Crushed tomatoes give you body without chunks. Diced tomatoes work too, but the chili will be a little thinner.

2 cans (15 ounces / 425g each) kidney beans, drained and rinsed

Rinsing cuts the canned taste and some of the sodium. Black beans or pinto beans are easy swaps.

1 can (15 ounces / 425g) tomato sauce

This thickens things up. If you like a looser chili, use only half the can.

1 cup (240ml) beef broth

Broth adds more flavor than water. Chicken broth or a cup of dark beer both work well.

1 tablespoon brown sugar

This balances the acid from the tomatoes. Honey or maple syrup works the same way.

Salt and black pepper to taste

Wait until the end to salt. The canned beans and tomatoes already carry a lot, and it's easy to overshoot.

Tips & Tricks

• Brown the beef in batches if your skillet is crowded. Piled-up meat steams instead of browning, and you lose all that flavor.
• Don't lift the lid during the cook. Every peek drops the temperature and adds 20 to 30 minutes to your time.
• If your chili tastes flat at the end, it usually needs acid, not salt. A squeeze of lime or a splash of cider vinegar fixes it fast.
• Thin chili with broth, never water. Thicken it by leaving the lid off for the last 30 minutes on high.

Step-by-Step Instructions

1. Brown the beef

Heat a large skillet over medium-high heat, about 375F (190C). Add the beef and cook 6 to 8 minutes until no pink remains and the edges are browned. Drain off most of the fat.

2. Soften the onion

Add the onion to the skillet and cook 4 minutes until it turns translucent. Stir in the garlic and cook 30 seconds until it smells sweet.

3. Bloom the spices

Sprinkle the chili powder, cumin, and oregano over the beef. Stir for 30 seconds so the spices toast in the fat. This is where the flavor starts.

4. Load the slow cooker

Scrape everything into the crock. Add the crushed tomatoes, tomato sauce, broth, brown sugar, and beans. Stir once to combine.

5. Cook low and slow

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chili is done when it's bubbling at the edges and thick enough to mound on a spoon.

6. Season at the end

Taste and add salt and pepper. If it tastes flat, add a squeeze of lime or a teaspoon of vinegar. Let it sit 10 minutes before serving.

Delicious Variations

Smoky chipotle

add 2 minced chipotles in adobo with the spices for heat and smoke.

Turkey and black bean

swap the beef for ground turkey and the kidney beans for black beans. Add an extra tablespoon of oil when browning.

Vegetarian

skip the beef, use 2 cans of extra beans, and swap the broth for vegetable broth. Add 1 cup of diced mushrooms for texture.

How to Store Crockpot Chili

Frequently Asked Questions

Brown the beef, load the crock, and let it go. This chili is even better tomorrow, so make a big batch and freeze half. Crispy on, stress off – happy cooking!

Easy Crockpot Chili – Slow Cooker Comfort Food

Easy Crockpot Chili simmers all day with ground beef, beans, and warm spices for a thick, hearty bowl you can set and forget.

15 minPrep time360 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) ground beef, 80/20 lean
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 can (28 ounces / 794g) crushed tomatoes
• 2 cans (15 ounces / 425g each) kidney beans, drained and rinsed
• 1 can (15 ounces / 425g) tomato sauce
• 1 cup (240ml) beef broth
• 1 tablespoon brown sugar
• Salt and black pepper to taste

📋 Instructions

1. 1Brown the beef — Heat a large skillet over medium-high heat, about 375F (190C). Add the beef and cook 6 to 8 minutes until no pink remains and the edges are browned. Drain off most of the fat.
2. 2Soften the onion — Add the onion to the skillet and cook 4 minutes until it turns translucent. Stir in the garlic and cook 30 seconds until it smells sweet.
3. 3Bloom the spices — Sprinkle the chili powder, cumin, and oregano over the beef. Stir for 30 seconds so the spices toast in the fat. This is where the flavor starts.
4. 4Load the slow cooker — Scrape everything into the crock. Add the crushed tomatoes, tomato sauce, broth, brown sugar, and beans. Stir once to combine.
5. 5Cook low and slow — Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chili is done when it's bubbling at the edges and thick enough to mound on a spoon.
6. 6Season at the end — Taste and add salt and pepper. If it tastes flat, add a squeeze of lime or a teaspoon of vinegar. Let it sit 10 minutes before serving.

👨🍳 Chef's Note: If you have time, brown the beef the night before and refrigerate it. The morning assembly then takes about three minutes.

Servings: 6

Cuisine: American

Course: Main Course

Easy Recipes for Everyday Cooking15 minutes360 minutes385 minutes

Nutrition (per serving): 412 kcal · 31g protein · 34g carbs · 17g fat